Servings 4

INGREDIENTS:

3 tablespoons unsalted butter (a little more won’t hurt)

1 1/2 pounds red-skinned potatoes, finely diced(can use frozen thawed hash brown potatoes)

2 teaspoons garlic powder

seasoned salt and freshly ground black pepper, to taste

cayenne pepper, to taste (optional)

2 to 3 tablespoons fresh minced parsley

8 large eggs

1 cup shredded cheddar cheese, divided

INSTRUCTIONS:————————————

Preheat the oven to 400 degrees F.

Melt the butter in a large cast iron skillet over medium heat.

Add the potatoes and cook, stirring occasionally until tender and brown (about 15 minutes) seasoning with seasoned salt, black pepper, garlic powder and cayenne about halfway through).

Stir in the parsley and remove from the heat.

Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each nest then season the eggs with white salt and pepper.

Bake until the egg whites are cooked and the yolks are still runny (about 10 minutes).

Sprinkle the cheese over the eggs and continue baking until it just melts (about 1 minute more).

Serve immediately.

For this potato salad the potatoes must be oven baked not boiled

Servings 8-10

INGREDIENTS:

5 pounds small unpeeled red potatoes, cubed

1 cup mayonnaise

1-1/2 cups sour cream

2-4 teaspoons prepared yellow mustard

1 teaspoon garlic powder

8 hard-cooked eggs, chopped

1 pound sliced bacon, cooked and crumbled

2 cups shredded cheddar cheese

1 bunch green onions, chopped

3 dill pickles, chopped (hand-squeeze out excess moisture)

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————

Place the unpeeled potato cubes on a large greased baking sheet; sprinkle lightly with white salt and pepper.

Bake uncovered in a preheated 425 degree F oven until the potatoes are just fork tender (baking time will depend on the size that you cut the potatoes).

Cool in pan, then transfer to a large bowl.

Mix in the bacon, cheddar cheese, green onions and pickles.

In a small bowl whisk the mayonnaise with the next 3 ingredients;  pour over the potato mixture and toss to coat.

Season with seasoned salt and black pepper, to taste

Serve immediately or refrigerate until ready to serve.

Servings 8

INGREDIENTS:

5 pounds small potatoes, peeled

6 to 7 green onion,  chopped

2 large garlic cloves, minced(or use 1-1/2 teaspoons garlic powder)

2 cups coarsely shredded Cheddar Cheese

2 cups sour cream

1/2 cup prepared ranch dressing (do not use the dry mix)

1/2 cup mayonnaise (do not use salad dressing)

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper (more to season with after mixing)

8 bacon slices, cooked and crumbled (or use as much as you like)

hard-boiled egg wedges (use as many as you like)

INSTRUCTIONS:——————————————

Place the whole potatoes on a plate and pierce with fork, microwave on high 15 minutes or until fork tender; cool until almost room temperature, or you may bake in the oven if desired.

In a small bowl mix the sour cream with Ranch dressing, mayonnaise, minced garlic or garlic powder, seasoned salt and black pepper.

Chop the potatoes in half and put in a large serving  bowl.

Mix in cooked crumbled bacon, shredded cheddar cheese and green onions.

Pour the dressing over the top; toss gently to combine, then season with more black pepper and salt is needed.

Refrigerate for at least 2 or more hours before serving.

Just before serving place the egg wedges around the inside of the bowl on top of the salad.

Taken from my “Favorites” folder!…

I sometimes mix in 3/4 pound browned spicy pork sausage meat

Servings 12

INGREDIENTS:

2 pounds frozen hash browns, thawed (for a quick thaw place in microwave)

1/2 cup butter, melted

1(10.75 ounce) can condensed cream of chicken soup, undiluted

1 teaspoon garlic powder (garlic lover’s increase to 1-1/2 teaspoons)

1/2 teaspoon cayenne pepper, or adjust to heat level

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1 pint sour cream (can use reduced-fat, do not use fat-free)

1 small onion, chopped (or use 1/2 medium onion)

2 cups grated cheddar cheese

Test Kitchen Notes; instead of the heavy-duty foil this also may be made in a disposable foil pan covered with a piece of foil on top

Servings 4

INGREDIENTS:

5 medium russet potatoes, peeled and thinly sliced

1 medium onion, sliced

6 tablespoons butter

1/3 to 1/2 cup shredded cheddar cheese

2 tablespoons minced fresh parsley

1 tablespoon Worcestershire sauce

1 teaspoon seasoned salt

1/2 teaspoon cayenne pepper, or adjust to heat level

1/3 cup chicken broth (do not omit)

1 large piece heavy-duty foil (20 x 20-inches and greased on one side)

INSTRUCTIONS:

Place the potatoes and onion slices on greased side of one large piece of heavy-duty foil; dot with butter.

In a bowl combine the cheddar cheese with minced fresh parsley, Worcestershire sauce, seasoned salt and cayenne; sprinkle over potatoes.

Fold foil up around potatoes (do not seal yet) and add broth.

Sprinkle top with black pepper.

Seal the edges of foil tightly.

Grill covered over medium heat for 35-40 minutes or until potatoes are tender.

posted on recipezazz.com

Servings 6

INGREDIENTS:

30 mini new red potatoes, scrubbed

1/2 sweet red bell pepper, seeded and chopped

1 large celery rib, diced

1/2 cup thinly sliced green olives with pimiento

1/2 red onion, chopped OR 3 sliced green onions

fresh ground black pepper, to taste

1 cup cubed feta cheese (can omit but good to add, can use more)

DRESSING:

3 tablespoons white wine vinegar

3 teaspoon grainy mustard

1 large garlic clove, minced

1 teaspoon salt (I use seasoned salt)

6 tablespoons extra virgin olive oil

INSTRUCTIONS:———————————–
In saucepan of boiling salted water cover and cook potatoes just until fork-tender, about 10 minutes; drain then allow to cool.

For the dressing; in a large bowl whisk together the white wine vinegar with mustard, garlic and salt; gradually whisk in olive oil until blended.

Quarter or halve the cooled cooked potatoes; add to dressing along with red pepper, celery, olives and green onions; gently toss to coat.

Season with black pepper and more salt if needed.

Cover and refrigerate for at least 4 hours.

Before serving mix in the feta cheese or you can sprinkle over the top of the salad.

Posted for Low-Fat Tuesday

Nutritional Facts for 1 serving: Calories 159/ Cholesterol 8 mg/ Sodium 441 mg/ Carbohydrate 25 grams

Servings 8

INGREDIENTS:

1 tablespoon butter

1 medium onion, thinly sliced

1-2 tablespoons all-purpose flour

2 cups fat-free milk

1/2 teaspoon garlic powder

pinch cayenne pepper, or adjust to taste

2 pounds potatoes, thinly sliced

1 cup shredded low-fat cheese

1 teaspoon seasoned salt (can use white salt)

1/2 teaspoon fresh ground black pepper. or to taste

INSTRUCTIONS:——————————–

Preheat oven to 375 degrees.

Coat a 2-quart baking dish with cooking spray.

Melt butter in a large skillet over medium heat; add in onion and cook stirring occasionally until onion begins to brown (about 5 minutes).

Stir in flour, then slowly add in milk, garlic powder and cayenne.

Add in potatoes; stir to mix; bring to a boil.

Stir in 3/4 cup cheese, salt and black pepper.

Pour mixture into prepared baking dish then spread out.

Bake for 1 hour uncovered.

After 1 hour cooking time cover with foil and continue to bake another 20 minutes more.

Change oven to broil heat.

Sprinkle the remaining cheese over potatoes and broil 6-inches from heat until the cheese is golden (about 1-2 minutes).

Cool 5 minutes before serving.